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Food Sites for July 2017

Thursday, June 15, 2017

Bacon Butty, York, England.

We’ve recently returned from a trip to Ireland, the U.K., and France. Needless to say, we ate and drank well... and are happy to have proved to ourselves that the horror stories about the food of England are utterly false. At least they are now (we suspect that post-war gastronomy might have been a different story). We never sought fancy restaurants, but found even ordinary places were as good as better-than-average eateries in the U.S.

What with all the browsing and sloshing, we didn’t get any writing done, but did take thousands (several thousands) of photos... and walked enough so that none of those foreign calories had a chance to take hold. 

We did learn that our sausage book is now available in Japanese, and Can It! has been translated into Korean. Neither of those events required any effort on our part, which is just the way we like it.

You can, if you wish, follow us on Facebook, and Twitter. Still more of our online scribbles can be found at A Quiet Little Table in the Corner.

This month’s quotes (from On the Table’s culinary quote collection cover a range of scurrilous slanderings of the English table. We include them even though they are no longer valid (but still amusing).

The English have only three sauces—a white one, a brown one and a yellow one, and none of them have any flavor whatever. Guy de Maupassant 
Speaking of food, English cuisine has received a lot of unfair criticism over the years, but the truth is that it can be a very pleasant surprise to the connoisseur of severely overcooked livestock organs served in lukewarm puddles of congealed grease. England manufactures most of the world's airline food, as well as all the food you ever ate in your junior-high-school cafeteria. Dave Barry 
If the English can survive their food, they can survive anything. George Bernard Shaw 
Every country possesses, it seems, the sort of cuisine it deserves, which is to say the sort of cuisine it is appreciative enough to want. I used to think that the notoriously bad cooking of the English was an example to the contrary, and that the English cook the way they do because, through sheer technical deficiency, they had not been able to master the art of cooking. I have discovered to my stupefaction that the English cook that way because that is the way they like it. Waverly Root 
English Cooking: You just put things in hot water and take them out again after a while. Anonymous French Chef 
...the true spirit of gastronomic joylessness. Porridge fills the Englishman up, and prunes clear him out. E.M. Forster 
All in all, I think the British actually hate food, otherwise they couldnt possibly abuse it so badly. Americans, on the other hand, love food but seldom care what it tastes like. Bill Marsano 
Ill bet what motivated the British to colonize so much of the world is that they were just looking for a decent meal. Martha Harrison 
Britain is the only country in the world where the food is more dangerous than the sex. Jackie Mason 
More than any other in Western Europe, Britain remains a country where a traveler ... has to think twice before indulging in the ordinary food of ordinary people. Joseph Lelyveld
 Gary
July, 2017

PS: If you encounter broken links, changed URLs—or know of wonderful sites weve missed—please drop us a line.  It helps to keep this resource as useful as possible for all of us. To those who have pointed out juicy sites (like Jeri Quinzio & Andy Smith), thanks, and keep them coming!

PPS: If you wish to change the e-mail address at which you receive these newsletters, or otherwise modify the way you receive our postings or—if youve received this newsletter by mistake, and/or dont wish to receive future issues—you have our sincere apology and can have your e-mail address deleted from the list immediately. Were happy (and continuously amazed) that so few people have decided to leave the list but, should you choose to be one of them, let us know and well see that your in-box is never afflicted by these updates again. Youll find links at the bottom of this page to fix everything to your liking.


---- the new sites ----

(Joe Pinsker interviews Ai Hisano—a fellow at the Harvard Business School—about the history of artificially colored foods; in The Atlantic)

(Gastropod looks at Great Britain’s attempts to deal with ever-more sophisticated food fraud; podcast)

(Tanya Lewis, at Science Alert, serves before-and-after photos of some familiar grocery items)

(Sharanya Deepak, at Munchies, on the two-century-long fusion of Chinese and Indian cooking)

(Rocio Gomez, at Nursing Clio, on the social history of the Mexican staple)

(Russ Parsons interviews Ole Mouritsen, author of Mouthfeel: How Texture Makes Taste, for The Splendid Table)

(Jonathan Katz on a classic multicultural “Cape Malay” dish from South Africa)

(Chef Anthony Scanio, at NOLA Defender, on a local salad dressed in an ethnic slur)

(Sarah Bond, at Forbes, on “Race, Food and the Debate Over Cultural Appropriation”)

(Shane Mitchell, at The Bitter Southerner, on the curious historical connections between Carolina Gold and what some have called “perverted rice”)

(Helen Hollyman’s interview, at Munchies, with the executive chef of this NYC sibling of the San Franciscan fusion restaurant)

(Bonnie Tsui, in The New York Times, on the “casual racism” and inherent vagueness of this ubiquitous menu item)


---- inspirational (or otherwise useful) sites for writers/bloggers ----





---- yet more blogs ----




---- thats all for now ----

Except, of course, for the usual legalistic mumbo-jumbo and commercial flim-flam:

Occasionally, URLs we provide may link to commercial sites (that is, they’ll cost you money to take full advantage of them). We do not receive any compensation for listing them here, and provide them without any form of recommendation—other than the fact that they looked interesting to us.

Your privacy is important to us. We will not give, sell or share your e-mail address with anyone, for any purpose—ever. Nonetheless, we will expose you to the following irredeemably brazen plugs: 

Want to help On the Table, without spending a dime of your own money on it?

It’s easy. Whenever you plan to go shopping on Amazon, click on any of the book links below, then whatever you buy there will earn a commission for this newsletter without adding to your cost (it doesn’t even have to be one of our books).

The Resource Guide for Food Writers
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(these newsletters merely update the contents of the book; what doesn’t appear here is already in the book)

The Herbalist in the Kitchen
(Hardcover)
(Kindle)

The Business of Food: Encyclopedia of the Food And Drink Industries
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 (Kindle)

Human Cuisine
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Herbs: A Global History
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Sausage: A Global History
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Can It! The Perils and Pleasures of Preserving Foods
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Terms of Vegery
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How to Serve Man: On Cannibalism, Sex, Sacrifice, & the Nature of Eating
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Here endeth the sales pitch(es)...

...for the moment, anyway.

______________

The Resource Guide for Food Writers, Update #201 is protected by copyright, and is provided at no cost, for your personal use only. It may not be copied or retransmitted unless this notice remains affixed. Any other form of republication—unless with the author‘s prior written permission—is strictly prohibited.

Copyright (c) 2017 by Gary Allen.



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